Posted on 12/11/2015 3:55:30 PM PST by RoosterRedux
Agree,it’s butta or nothing.
Try some Apricot Pepper sauce.....
London Broils isn’t a cut of meat, it’s a way of cooking.
4 lbs of meat for $138???
y little brother Joey just retired as a meat cutter. He learned the trade from an old school butcher.
A few years ago he told me to keep my eyes open for a chuck eye. I finally saw a two pack of them at Stater Bros a few weeks ago so I gave them a try. Almost $8 a pound, very tender.
After that I looked them up on the web and ended up watching a few vids of how to break apart a side of beef.
I was surprised a side only yields 300 pounds or so. And just one pound of chuck eye per side.
Nothing like a vat of melted butter,
Warm,
Shimmering,
Butter,
With a large salted baked potato floating in it.
(Needless to say, I like a little bit of potato with my butter.)
A woman after my own heart.
There’s a cut called London broil. It resembles as top sirloin. But it’s definitely labeled London Broil.
I just completed a nutrition class for diabetics. So, talk to the hand.
It may be counter-intuitive but fat is good for you. It provides fuel for your body in place of sugar. I never cut off the "excess fat" on meat because it's there for a reason. Makes for more flavor and tenderness.
I eat a high fat, moderate protein and low carb diet and I've lost 45 lbs since May. My blood work on my last physical in September were all in normal limits. My cholesterol had dropped from 129 down to 106. My doctor was impressed and said that new research shows that the government food pyramid loaded with grains (i.e. carbohydrates) is what has caused an epidemic of obesity and diabetes in this and other countries. They have been educating the public to eat heavily from the wrong food groups for decades.
Eat more fat but cut way down on the carbs. It's good for you.
“I just completed a nutrition class for diabetics. So, talk to the hand.”
OK, Fhios’ hand,
If they told you margarine is good for you, they were outdated by at least 15 years.
Margarine contains transfats. There is no safe amount of transfats, nor is it in any way a healthy food.
I suggest you use your hand to research this for yourself online, instead of listening to what they told you.
best.
That doesn't make sense. Chuck is one of the cheapest cuts of beef and is not naturally tender. It is, however, quite flavorful and can be made tender through braising.
“I prefer a rare steak.”
+1 I can’t understand a good steak cooked well done. May as well put ketchup on it.
http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html
As I learned in my diabetic nutrition class that particular fats are good for you and help regulate your blood sugar when eaten in a balanced meal but it’s okay to trim the fat particularly off of cuts that come with a 1/4+ layer around the edges.
Well done is overdoing it, but I can grill a well-marbled rib-eye to medium and it would knock your socks off. Buttery, flavorful, cut it with your fork.
If it's thin I turn turn turn, but sometimes I have them cut extra thick and cook with indirect heat. The secret is using this for the thin steaks
and this for the thick ones
I remember margarine.
mountn man is correct. London Broil isn’t a cut of meat, it’s a way of cooking. I, too have seen cuts of meat labelled as such, but it actually a way of cooking the meat.
Probably not, I'll bet the bone is included in the 4 lbs.
I’m not a butcher....soooooo
The chuck is a area of the rib forward of the prime cuts. It has good and bad qualities and when cut as a whole piece, you have a chuck roast.
When you only cut the prime part, you have what they are now calling a chuck eye.
Back in my day they never just cut the prime out as there is only a small amount of it so it was cut with some of the poorer (drier) portions, the cheapest being chuck steak, and little better cut was the blade steak.
The chuck eye thing is new to me, first time I saw it in the meat department was about 3 years ago or so..
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